Buttermilk Cornbread

This Buttermilk Cornbread is a rustic classic, baked to golden perfection in a cast-iron frying pan. With a rich, tender crumb and a slightly crisp edge from the hot pan, it’s a versatile side dish that pairs beautifully with soups, stews, or chilli.

Simple to make and full of wholesome flavour, this cornbread is best served warm, cut into wedges or squares. A timeless recipe that brings warmth and tradition to any table!

Ingredients:

• 1 tablespoon oil
• 2½ cups cornmeal
• 1 cup flour
• 1½ teaspoons salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk
• 1 cup milk (I use low-fat milk)
• 2 eggs
• 2 tablespoons melted butter

Method

1. Preheat oven to 200°C.
2. Add oil to a 25cm seasoned iron frying pan; place in the oven.
3. Mix the cornmeal, flour, salt, baking powder and soda.
4. In another bowl, whisk buttermilk and milk with eggs and melted butter.
5. Gradually fold the milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
6. Carefully remove the hot frying pan from the oven. Swirl slightly so the hot oil coats the sides of the pan.
7. Pour batter into pan and return to oven. Redeuce temperature to 175°C.
8. Bake for 35-45 minutes, or until cornbread is lightly browned and pulls away from the sides of the pan.

Serve cut into wedges or squares.